Title: Bulgarian red pepper stew
 Categories: Digest, Lacto
      Yield: 1 Servings
 
    1/2 c  Dried lentils
    1/2 c  Dried navy pea beans (small
           White beans)
      2 lg Onions, chopped
      6 md Red bell peppers, seeded and
           Chopped
      2 t  Dried basil
      1 t  Dried marjoram
    1/4 t  Dried thyme
    1/4 t  Cayenne (to taste)
  1 1/2 t  Paprika
    1/4 t  Salt
    1/8 t  Ground black pepper
      3    To 3 1/2 cups vegetable
           Stock (2 cans)
      1    6 oz can prune juice
    1/4 c  Dry red wine (optional)
      2 T  Dry sherry (optional)
    1/4 c  Tomato paste
           Plain nonfat yogurt(opt)
           Fresh parsley
 
  Cover lentils and navy beans with plenty of water and soak 4 hours or
  overnight.  Drain. In a large nonstick saucepan, saute onions in
  sherry or red wine or stock until soft (5  minutes) Stir in bell
  pepper and saute 5 minutes more.  Add basil, marjoram, thyme,
  cayenne, paprika and cayenne, saute another few minutes. Pour in
  remaining stock, wine or sherry. Add drained lentils and beans.
  Bring to a boil, then lower heat and simmer gently about 1 1/2 hours
  or until beans are soft.  Mix in tomato paste, prune juice, salt and
  pepper to taste.  Cook for several minutes more. If the stew seems
  too thick, add more stock or water. Serve garnished with yogurt and
  chopped parsley.
  
  From:    maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran) Fatfree
  Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV
  :slightly adapted from _Sundays at Moosewood_ cookbook: